During the first few days of my marriage, the only Huli/sambar that I remember eating was mad from Mangaluru Southekayi. As newlyweds we were not allowed to go for dinner on our own, the relatives would serve us an early dinner of Mangaluru Suthekayi sambar and rice and only then we could go out.
I took a break from this vegetable when we started living on our own, but my husband would always prompt me to buy this sauthekayi during vegetable shopping. I reduced to making this vegetable once in 6 months. During the course, he also started appreciating other vegetables.
The Mangaluru Southekayi plant is native to the coastal region of Karnataka but now thrives in almost all parts of Karnataka. It is a creeper and must support using long poles and trellises.
The leaves are broad and green.
The flowers are yellow and are edible.
The fruits are green in the beginning and turn yellow as they mature.
The inside of Mangaluru Southekayi is white with seeds. The seeds are discarded before using the cucumber.
Propagation:
Propagation of the plant is through seeds. Plant them in well-drained, fertile soil with ample sunlight. Water daily. Harvest the fruits when they are big and are turning yellow.
Related Images:
